Enchilada Soup Recipe

This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting.

I think this may be a winner for one of the easiest slow cooker recipes. You basically just toss everything in the slow cooker.  (Or if you love color as much as I do, you can line the ingredients all up to look extra pretty…which is also pretty much 100% useless but…pretty!)

INGREDIENTS:
  • 2 boneless skinless chicken breasts (about 1 pound)
  • 2 cups good-quality chicken stock
  • 1 1/4 cup (or 1 10-ounce can) red enchilada sauce*, homemade or store-bought
  • 2 (14-ounce) cans black beans, rinsed and drained
  • 1 (14-ounce) can fire-roasted diced tomatoes, with juice
  • 1 (15-ounce) can whole-kernel corn**, drained
  • 1 (4-ounce) can diced green chiles
  • 2 cloves garlic, minced
  • 1 white onion, peeled and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or more/less to taste
  • optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

DIRECTIONS:
  1. Add all ingredients to a large slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
  2. Serve warm, with optional garnishes.
  3. You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.
Enchilada Soup Recipe

Source >> gimmesomeoven.com